Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

Abstract

Many fruits and vegetables contain compounds with antioxidant properties, but the processing and storage conditions of the food industry may damage these beneficial compounds and produce free radicals that are associated with oxidative stress. This study aims to evaluate in vitro the antioxidant capacity and prooxidant effects of juçara pulp fermented with Lactobacillus reuteri or Lactobacillus plantarum before and after spray-drying with maltodextrin, gum arabic or gelatin and storage at 25 °C for 90 days. The antioxidant capacity was assessed by measuring the ability to scavenge reactive oxygen species (ROS) in the neutrophil respiratory burst and free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH), and by determining the total phenolic content. The prooxidant effects were analyzed as free radical formation measured by electronic paramagnetic resonance (EPR). Fermentation by both bacteria increased the antioxidant activity, while the spray-drying process decreased the content of phenolic compounds (65-85 %) and the DPPH scavenging ability, depending on the carrier usage. All of the samples inhibited ROS in the neutrophil burst, and the juçara pulp fermented by L. reuteri and dried with gum arabic exhibited the best performance. Spray-drying did not influence the intensity or type of free radicals detected by EPR. However, storage at room temperature decreased the antioxidant capacity and increased free radical formation.

Nutmeg Essential Oil, Red Clover, and Liquorice Extracts Microencapsulation Method Selection for the Release of Active Compounds from Gel Tablets of Different Bases

“…The high temperatures used in the microencapsulation technique can be damaging since essential oil molecules are heat sensitive, which may lead to deterioration or evaporation [ 32 ]. Nevertheless, the right use of the excipients in the production process can preserve antioxidant capacity and stabilize active compounds such as phenols, during microcapsules’ manufacturing [ 33 , 34 ].…”

Caramel colour pigments from black sapote (Diospyros digyna): obtention and food application

“…The effect of temperature on the AC tended to decrease, which has been observed by other authors. 50,51 However, the compounds quantied and unquanti-ed produced or released by fermentation with L. rhamnosus remained higher compared to the other treatments (Fig. 2), specially for the evaluation of AC with FRAP.…”

Microencapsulation of Essential Oils by Spray-Drying and Influencing Factors

“…Guergoletto et al [68] invested a study on, in vitro, the antioxidant capacity and prooxidant effects of juçara pulp fermented with two bacterial strains before and after spraydrying with maltodextrin, gum Arabic, or gelatin and storage at 25°C for 90 days. e reduction in total phenolic content and antioxidant capacity was recorded when the samples were dried with maltodextrin (24% decrease of total phenolic content and 19% of DPPH scavenging), followed by gum Arabic (decrease of 50.7 and 69%) and gelatin (decrease of 61 and 78%).…”